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Goat Meat Stew – Caldereta de Cabrito

This classic slow-simmered caldereta uses excellent ingredients starting with red wine and finishing with brandy. The thickening agent is also authentic as it uses bread crumbs which stems from a medieval practice.


1 kilo goat meat
1 bottle red wine
2 tablespoons olive oil
1/2 teaspoon chopped garlic
1 big onion, sliced
1/3 cup tomato paste
3/4 cup brine of green olives
1/2 cup tomato, boiled, peeled , seeded and chopped finely
dash of parika picante
1 tablespoon grated Edam cheese
1 tablespoon breadcrumbs
10 green olives
2 lightly roasted green and red bell peppers, sliced
salt and pepper to taste
2 tablespoons brandy
1 tablespoon sherry

How to cook the goat meat stew:

  • Marinate the goat meat in red wine for half a day.
  • Boil the meat in water until tender. Reserve the stock.
  • In olive oil, saute in garlic and onion. Brown the meat.
  • Add the tomato paste, olive brine and tomato. Simmer until meat is tender.
  • Season with paprika. If the sauce reduces, add goat stock and wine.
  • Thicken sauce with cheese and bread crumbs. Add olives and peppers.
  • Season with salt and pepper. Add brandy and sherry and continue to simmer until cooked.

Goat Meat Stew

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Posted by Manny

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

One Response to “Goat Meat Stew – Caldereta de Cabrito”

  1. Hi there, thank you for that. I was trying to find a hearty stew recipe to help me get through the christmas time, and this looks perfect. I found a whole stew recipe site here too that seems to have loads of good stuff, maybe you can get some more inspiration there. Anyway, thanks, I will bookmark and read more another time 😉

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